As featured in the Adelady magazine.Let the festive feelings flow with this giant share platter of goodies.Recipe: Laura BakhtiarianPhotos: Naomi Giatas
Total Time30 minutesmins
Course: Dessert, Side Dish
Keyword: Christmas Pudding, Pudding
Servings: 10
Ingredients
1large Kytons Traditional Christmas Pudding
12Kytons Mince Pies
Seasonal fruit
Caramel sauce
200gbrown sugar
4tbspunsalted butter
140mlthickened cream
1tspvanilla paste
Pinchof salt
Vanilla Bean Custard
4eggs
250mlmilk
280mlthickened cream
1tbspcornflour
1tspvanilla bean paste
75gcaster sugar
Instructions
Caramel Sauce
To make the caramel sauce, combine all ingredients in a small saucepan and simmer over low heat, whisking constantly until thickened.
Once the mixture is no longer watery, remove from heat and set aside to cool. Note: the sauce will continue to thicken as it cools. Serve warm or chilled.
Custard
To make the custard, combine milk and cream in a medium saucepan over a low-medium heat, stirring constantly.
After a couple of minutes, add vanilla bean paste and continue to cook for approximately 5 minutes or until hot — do not boil. Remove the saucepan from heat.
In a bowl, beat egg yolks, sugar and cornflour with an electric mixer. Turn the mixer to low and slowly pour in the hot milk mixture. Steadily increase the speed and keep mixing until combined and smooth.
Return the mixture to a saucepan over a low heat. Cook, stirring constantly until the custard thickens to your liking. Do not allow the custard to boil, as it may curdle. Serve warm or cooled.
Assembly
To assemble, serve the caramel sauce and custard in jugs on a platter filled with cut pieces of mince pie, Christmas pudding and seasonal fruit. Enjoy with friends and family!